Spiced Cauliflower Steaks

Serves 4 

Look for fresh, firm, bright white heads of cauliflower that feel heavy for their size and are free of blemishes or soft spots; florets are more likely to separate from older heads of cauliflower.  Leftover cauliflower is great for cauliflower rice. 

Helpful link for cutting the steaks: https://www.cutco.com/learn/how-to-cut-cauliflower-steaks-1/#close

Serve these cauliflower steaks with Orange and Green Olive Salsa (from Oven Roasted Salmon Recipe), or a Tahini Sauce 

• 1 large head of cauliflower (at least 2 pounds each)

• 3 tablespoons olive oil 

• 1½ teaspoons kosher salt 

• 1 teaspoon ground coriander 

• 1 teaspoon cumin seeds (or ½ teaspoon ground cumin) 

• 1 teaspoon smoked paprika

½ teaspoon freshly ground black pepper 

Adjust oven rack to lowest position and heat oven to 500 degrees. Discard outer leaves of cauliflower (you can leave the smaller leaves attached) and trim stem flush with bottom florets. Cut ¾-1 inch-thick slabs, trimming any florets not connected to the core. (You should have 4-5 steaks; reserve remaining cauliflower for another use.)

Combine all the spices. Place steaks on a rimmed baking sheet, making sure the steaks don’t touch, and drizzle with half of the oil. Sprinkle with half of the spice mixture and rub to distribute. Flip steaks and repeat with remaining oil and spices.

Roast cauliflower until tender and nicely browned and charred, about 20 minutes, flipping steaks halfway through cooking. 

Transfer steaks to a platter and serve with sauce of choice.